Name: Stir-Fried Eggs with Tomatoes (Jidan Chao Xih
Ingredients: 6 Eggs; beaten; 2 ts Sesame oil; 1 ts Salt; 1 lb Fresh tomatoes; 6 Scallions, whole; 1 1/2 tb Peanut oil; 1/2 ts Salt

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains		Oriental, Vegetables	4	Servings

INGREDIENTS

6		Eggs; beaten
2	ts	Sesame oil
1	ts	Salt
1	lb	Fresh tomatoes
6		Scallions, whole
1 1/2	tb	Peanut oil
1/2	ts	Salt

INSTRUCTIONS

IN A MEDIUM-SIZED BOWL, combine the eggs with the sesame oil and salt. Set
aside. Cut the tomatoes into quarters and then into eighths. With the flat
of a cleaver or knife, crush the scallions and then finely shred them. Heat
a wok or large saute pan until it is hot. Add the oil, salt and scallions
and stir-fry for 30 seconds. Then add the tomatoes and eggs and continue to
cook, stirring continually, until eggs are set, about 5 minutes. Quickly
place on a platter and serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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